It’ was BEAUTIFUL in DC today. 70, sunny, breezy…not exactly late November weather, but I’ll take it. Katie and I took advantage of the weather and went to Eastern Market for a little shopping. I came looking for earrings, and left with squash and kale. Shocking to no one, I’m sure. So, I surveyed my inventory and came up with this little recipe, while watching Miss Congeniality.
This baked acorn squash would have been fabulous with a drizzle of maple syrup, butter and a little cinnamon – but not this time.
Quinoa & Kale Stuffed Acorn Squash
1/2 cup quinoa, rinsed
1 cup vegetable broth plus 1/4 cup
1 acorn squash
1 tablespoon butter
1-2 tablespoon olive oil
large bunch kale, chopped
1 clove garlic, minced
dashes of red wine vinegar
1/2 cup onion, chopped
1/3 cup frozen broccoli pieces, thawed
1-2 tablespoons tomato paste
1/2 teaspoon dried basil or tablespoon fresh
1/2 teaspoon dried oregano
Preheat the oven to 375. Slice acorn squash in half and scoop out seeds. Sprinkle salt, pepper and butter inside of the squash. Bake for 45 minutes or until tender. Meanwhile, cook the quinoa in vegetable broth until soft, about 15 minutes. Increase temperature to 400 degrees.
Heat olive oil in a large skillet and add onion. Once soft, add garlic and cook until fragrant. Add kale and remaining vegetable broth to pan and cover. Cook for 5 minutes, then uncover and sauté until liquid has evaporated. Add red wine vinegar, broccoli, quinoa, tomato paste and spices to pan with kale and mix. Spoon mixture into squash and top with parmesan and bread crumbs. Bake for 5-7 minutes, or until top is browned.